Roasted Coconut Shrimp with Tropical Dipping sauce will surely be your favorite summer dinner. Crunchy shrimp that is so easy and much healthier!
Ingredients:
- half pound peeled and deveined medium-sized shrimp
- 1 egg + 5 tablespoons water
- half cup flour
- 1 half cups sweetened, shredded coconut
- 1/three cup panko breadcrumbs
Sauce
- 5.3 oz non-fat vanilla greek yogurt
- 1/4 cup crushed pineapple
- 2 tablespoons sweetened, shredded coconut
- Pinch of salt
Directions:
- Preheat oven to 375 tiers.
- Line a baking sheet with a cookie cooling rack.
- Spray with non-stick olive oil spray.
- In a small bowl, whisk together egg and water.
- Add flour to a small plate.
- Season with a hint of salt and pepper.
- On a medium plate toss collectively shredded coconut and panko.
- Coat shrimp in the flour. Pat off excess.
- Coat in egg, makes certain all extra is off.
- Coat in coconut, pressing the coconut and breadcrumbs into the shrimp.
- Line up on cookie cooling rack.
- Once all of the shrimp are coated, pop into the oven and bake till golden brown, about 20 mins.
While the shrimp are baking, make the sauce.
- Mix the yogurt, beaten pineapple, coconut and salt together till blended.